Thanksgiving Prep: Our Top 8 Things To Do THIS Weekend…

Thanksgiving is just around the corner, and early preparation is the KEY to a successful holiday for your guests AND YOU. Below is our list of the Top 8 things to get done during the weekend before Thanksgiving. We hope our suggestions will help you get and stay organized during the crazy lead-up to Turkey Day.

This weekend:

  1. Make a list of all the foods you’re preparing and write down the serving dishes and utensils each dish will require. Check your inventory and purchase any items you may need.
  2. Plan which LINENS (tablecloth, napkins, etc.) you will be using, and wash/iron them this weekend or purchase new ones if needed.
  3. Check your storage container and plastic bag inventory and stock up if necessary.
  4. Clean out your refrigerator and pantry to make sure you have ample room to store the ingredients and completed dishes.
  5. Review your recipes, prepare your grocery list and do most of your shopping this weekend.
  6. Check the timing for each recipe to determine what can be done in advance, and schedule the time on your calendar for each recipe.
  7. If you plan to buy a frozen turkey, it has to be purchased this weekend to allow ample time for thawing. You’ll need about 1 pound of uncooked turkey for each guest.
  8. Check out my Top Ten Turkey Tips, Thawing Guidelines, Wine Pairings, and Recipes, and be sure to let us know HOW DO YOU GOBBLE? by taking our poll on the right side of this page!

Turkey, Lefse & Krumkake: Oh, My!

We’ve just learned that Scheels Home & Hardware on 13th Ave. in Fargo is hosting a Taste of the Holidays event this Saturday, November 23rd, which will include food demonstrations and turkey tastings throughout the day.

Two events that have captured our interest are centered around two classic Scandinavian specialties. featuring lefse demonstrations between 9:00 AM – 12:00 PM, and krumkake demonstrations between 1:00 – 3:00 PM.

My grandfather was 100% Norwegian, and we enjoyed lefse at every Christmas Eve gathering when I was growing up. Even though he passed away ten years ago, lefse remains on the menu as a wonderful reminder of how proud he was of his Nordic heritage.

I know for sure that I will be attending the krumkake demonstration, as this Nordic specialty already happens to be on my list of new holiday treats to make this year. My mother made krumkake every year at Christmastime, and we used to love helping her roll them up – there was always an air of excitement around this activity, which required a certain skill in timing.

If we waited just a moment too long, the krumkake would harden and become difficult to roll. My sister, Carolyn, and I would race to see who could make the best-looking krumkake, but the winner was always my mom, who made everything she did in the kitchen look easy.

This is the perfect time to remind you to enter our Holiday Heritage Recipe Contest, where the Grand Prize is a brand-new Kitchen Aid Stand Mixer! If you think you have a winning recipe, CLICK HERE for CONTEST ENTRY GUIDELINES.

So if you’re looking for something fun to do this Saturday, get into the spirit of the season and head on over to Scheels Home and Hardware for a Taste of the Season! I hope to see you there!

CLICK HERE for more information about Taste of the Season.

Scheels Home & Hardware
3202 13th Avenue South
Fargo, ND 58103
(P) 701-232-8903
(F) 701-232-3120

Monday – Friday, 8AM – 9PM
Saturday, 8AM – 6PM
Sunday, 12PM – 5PM

How Do YOU Gobble?


  • How Do YOU Gobble?
  • What’s your favorite part of the bird?
  • What’s your favorite Thanksgiving side dish?
  • Do you keep everything separate on your plate, or mix it together?
  • Do you welcome new foods to the table, or prefer to stay traditional?

Cast your vote in our poll here then write your answers in the Comments below! (you may have to refresh your browser to view the poll)

Thanksgiving Leftovers

This week the stars aligned for us and we found no difficulty when deciding which recipe to feature. With the Thanksgiving holiday now behind us, it only seems appropriate to offer a suggestion on what to do with your leftover turkey. And our recipe for Turkey Crepes is a great alternative to the standard fare.

“Most leftover turkey is either just reheated or turned into a sandwich, and that’s fine,” says Tony. “But this recipe allows you to be more creative with your leftovers. It’s elegant, different, simple.  And delicious.”

Tony created this recipe for a cooking class he was teaching back in 2008, and it has become our go-to “leftover turkey” dish ever since. We have to admit, we’re fairly spoiled on this holiday. Tony, with his mad knife skills, carves the turkey, I bring the Cranberry Sauce, and my sister-in-law (another Sarah) bakes three to four different pies from scratch.

But my mother does nearly all of the cooking, and she’s a bit of a culinary magician to me. Somehow, she manages to serve at least a half-dozen side dishes in addition to the turkey, and still manages to get herself and all that food to the table hot, and on time. And she always makes sure that we leave with some leftovers. What’s not to love about Thanksgiving?

We serve lunch every Friday at Sarello’s, with the exception of the day after Thanksgiving. It is one of the few days of the year that my husband will actually sleep in, a result, I suspect, of all that tryptophan. So there isn’t a lot of time to hang out together before it’s time for him to get ready for the evening service. And that’s why I love this recipe. The preparation is quick and simple, and if you aren’t familiar with making crepes, you can find them available, pre-made, in the produce section of our local grocery stores.

The ingredient that makes this recipe special is the Pistachio Pesto. Its brightness, texture, and nutty flavor make the dish come alive. It’s also easy to make, and can be done the night before, or even up to a week in advance if refrigerating. And any leftover pesto can be frozen for up to two months.

We spread the pesto along the inside of each crepe before assembling them, which you can do right before you start cooking. After you’ve finished preparing the crepes, lay them on a sheet pan and set aside till later.

Using a sauté pan, the next step is to heat up the leftover turkey, mixing in heavy cream and Fontina cheese to add flavor and keep it moist.

“Fontina is a great choice for this recipe. It’s Italian, so there’s that, but it also has really great flavor and melting properties. Fontina is a mild, nutty cheese, with an undertone of tanginess that brings a little extra zing to this dish.”

Once the cream has reduced and the cheese is melted, spoon the turkey mixture onto each crepe and roll it up, returning it to the sheet pan when done. Pop the tray into a 350°F oven for two to three minutes just to warm the crepes, and voila! They’re ready to serve.

“And you know, the turkey doesn’t want to be alone, so give it some company on the plate,” Tony says. “You can utilize leftover cranberry sauce by warming it up first and then drizzling some right down the middle of each crepe before serving. This adds a burst of color and its sweetness brings a nice contrast in flavor to the dish. ”

This recipe can also be enjoyed throughout the year by using a whole turkey breast instead of leftovers.

So set aside the plan for sandwiches and give these Turkey Crepes a try. We think you’ll just gobble them up!